The effect of heat treatment on the taste of milk was investigated using a taste sensor. The transducer is composed of seven electrodes with different kinds of lipid membranes. Sensory evaluations by humans were made in terms of three taste characteristics of “richness (koku),” “cooked flavor” and “deliciousness” together with a measurement of whey protein denaturation. This study provided a quantitative description of the taste change caused by heat treatment of milk, because the output showed high correlations with richness and the degree of protein denaturation.

Behre and Benedict(1) developed a procedure for the determination of ergothioneine by its reaction with a phosphotungstic acid reagent, and Huntert(2) described a method based upon the reaction between the diazo

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